4 boneless pork loin chops, (about 1 ½ lb. cut ¾-inch thick)
Salt & black pepper
1 Tbsp olive oil
2 large sweet potatoes, peeled & thinly sliced
1 21 ounce can apple or peach pie filling
2 tsp curry powder
1 8-oz ;kg frozen sugar snap peas
Season pork with salt and pepper.. In a 12-inch skillet brown pork on both sides in hot oil.
Add sweet potatoes. Cover and cook over medium heat for 15 minutes.
Meanwhile combine pie filling and curry powder, spoon over sweet potatoes.
Cover and cook for 15 minutes more or until potatoes are nearly tender.
Add snap peas.
Cover and cook 6-8 minutes more or until peas are crisp-tender. Makes 4 servings.
